10-minute sexy, spring salad

Shaved Asparagus, Bacon & Poached Egg
Serves 2 people


  • 4 large or jumbo spears of asparagus
  • 2 slices thick cut bacon, cut into ¼ inch pieces
  • 1 poached egg (To poach egg: Bring a small pot of water to a boil. Add a splash of white vinegar and a heavy pinch of salt. Lower to a simmer, carefully crack your egg into a small bowl and pour it into water. Poach your egg for 2 ½ minutes. Remove with a slotted spoon into an ice bath to stop the cooking.)
  • Small handful of frisse
  • Small handful of arugula
  • 2 tbs. toasted breadcrumbs


  • 1 small shallot, diced small
  • 2 tbs. sherry vinegar
  • 6 tbs. extra virgin olive oil
  • Salt & Pepper to taste


  • Preheat oven to 375 degrees
  • Make dressing by combining all dressing ingredients in a small bowl and mixing well.
  • With a vegetable peeler, shave asparagus length wise into long thin strips, discarding the first and last outer skin pieces.
  • Bring a small pot of water to a simmer on the stove.
  • Put bacon in a small pan and into the oven for approx. 4 minutes or until bacon begins to crisp and fat renders.
  • In a bowl combine asparagus, frisse and arugula and season with salt and pepper.
  • Add enough dressing to coat vegetables
  • Add bacon along with the fat. Mix gently and arrange into a nest shape.
  • Place egg into simmering water for 30 seconds to reheat. Strain and blot dry with a clean towel.
  • Place egg into salad nest.
  • Top with breadcrumbs, salt, pepper and extra virgin olive oil.
  • Serve and enjoy!

    Featured chef:
    Laurence Jossel
    Executive Chef, NOPA

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